- 200 g butter
- 200 ml oat milk
- 140 g light brown sugar
- 120 g syrup
- 300 g flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tbsp gingerbread spice
- 200 ml cream
- 150 g cream cheese
- 150 g lingonberry jam
- 60 g powdered sugar
Gingerbread sheet cake
With a lot of Christmas flavour, this beautiful gingerbread sheet cake with frosting is perfect to serve your guests. It can be prepared two days in advance, but can also be frozen!
Assemble the assistent with bowl, dough roller and dough knife.
Add the butter, milk, brown sugar and syrup and mix.
Add the dry ingredients. The flour should be added a little at a time. When you have added about 1/2 of the flour you lock the arm 2-4 cm from the egde.
Spread out the dough in a baking pan that you have covered with a baking sheet paper.
Put in the oven for 15-20 minutes on 180 C (356 F)
Assemble the assistent with beater bowl and balloon whisks.
Add the cream and whisk until fluffy,
Add the cream cheese, jam and powdered sugar.
Spread out the frosting on top of the cake. Garnish with lingonberries.
Serve as a cake or cut them into smaller snacks.